Update Artikelilmiah: 50746

NAUFAL AGENG SETYABUDI

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Abstrak (Bhs. Indonesia)

Yoghurt susu kambing memiliki potensi gizi yang tinggi, namun aromanya kurang disukai oleh sebagian konsumen. Penambahan ekstrak jahe merah (Zingiber officinale var. Rubrum) dilakukan untuk meningkatkan kualitas yoghurt dari aspek tekstur dan sensori. Penelitian ini bertujuan mengkaji pengaruh penambahan ekstrak jahe merah dengan konsentrasi berbeda terhadap tekstur serta karakteristik sensori yoghurt susu kambing. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan konsentrasi ekstrak jahe merah, yaitu 0%, 2%, 4%, dan 6%, masing-masing dengan lima ulangan. Parameter tekstur diukur menggunakan Food Texture Analyzer, sedangkan karakteristik sensori (warna, aroma, tekstur, rasa, dan keseluruhan/overall) dinilai menggunakan uji hedonik oleh 25 panelis. Data tekstur dianalisis menggunakan Analisis Variansi (ANAVA), dan apabila terdapat pengaruh nyata dilanjutkan dengan uji BNT. Selain itu, data sensori dianalisis menggunakan Principal Component Analysis (PCA) untuk melihat hubungan antarperlakuan berdasarkan persepsi panelis terhadap atribut sensori. Hasil penelitian menunjukkan bahwa penambahan ekstrak jahe merah tidak berpengaruh nyata (P>0,05) terhadap tekstur maupun sebagian besar parameter sensori. Namun, konsentrasi ekstrak jahe merah berpengaruh nyata terhadap rasa (P<0,05), di mana peningkatan konsentrasi menyebabkan penurunan tingkat kesukaan panelis. Hasil PCA menunjukkan bahwa perlakuan 2% memiliki kedekatan paling baik terhadap atribut sensori yang disukai panelis. Disimpulkan bahwa penambahan ekstrak jahe merah tidak memengaruhi tekstur yoghurt secara signifikan, tetapi memengaruhi preferensi rasa, dan konsentrasi 2% merupakan konsentrasi terbaik yang masih dapat diterima panelis.

Abtrak (Bhs. Inggris)

Goat milk yogurt has high nutritional potential; however, its aroma is often less preferred by consumers. The addition of red ginger (Zingiber officinale var. Rubrum) extract was carried out to improve the quality of goat milk yogurt in terms of texture and sensory attributes. This study aimed to evaluate the effect of different concentrations of red ginger extract on the texture and sensory characteristics of goat milk yogurt. A Completely Randomized Design (CRD) was employed with four concentrations of red ginger extract 0%, 2%, 4%, and 6% each with five replications. Texture parameters were measured using a Food Texture Analyzer, while sensory characteristics (color, aroma, texture, taste, and overall acceptability) were evaluated through a hedonic test by 25 panelists. Texture data were analyzed using Analysis of Variance (ANOVA), followed by the Least Significant Difference (LSD) test when significant effects were observed. Additionally, sensory data were analyzed using Principal Component Analysis (PCA) to examine the relationships among treatments based on panelists’ sensory perceptions. The results showed that the addition of red ginger extract had no significant effect (P>0.05) on texture parameters or most sensory attributes. However, the extract significantly affected the taste attribute (P<0.05), where increasing concentrations led to a decrease in panelists’ preference. PCA analysis indicated that the 2% concentration was most closely associated with the sensory attributes preferred by panelists. It can be concluded that the addition of red ginger extract does not significantly influence the texture of goat milk yogurt but does affect taste preference, with 2% being the most acceptable concentration to consumers.

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